Pork cheek and eggplant stew
4 servings
60 minutes
Ragout of pork cheeks and eggplants is a true embodiment of Russian cuisine, where the simplicity of ingredients combines with a deep, rich flavor. Pork cheeks, known for their juiciness and tenderness, acquire a velvety texture and a slight sweetness when paired with eggplant. The onion-garlic aroma gives the dish a cozy rustic character, while the egg-mustard sauce adds a piquant depth. Baking in the oven makes the meat tender and the vegetables infused with juices. This dish is perfect for a family dinner, especially on cool evenings when you want to warm up with the aromas of home cooking. It pairs excellently with fresh bread, rye or white, as well as a glass of robust red wine that reveals all the complexity of flavor.
1
Prepare the ingredients.
2
Cut the fillet into pieces about 2 cm on each side.
- Pork tenderloin: 300 g
3
Cut the cheeks the same way.
- Pork cheeks: 220 g
4
Transfer the meat to a baking dish.
5
Peel the onion.
- Onion: 4 pieces
6
Cut it into large pieces.
7
Blend the eggs with mustard in a blender.
- Chicken egg: 1 piece
- Wholegrain Dijon mustard: 1 tablespoon
8
Salt and add the juice of a lemon wedge.
- Salt: to taste
- Lemon: 1 piece
9
Add the pepper mix and whisk vigorously.
- Mixed peppercorns (four peppers): 0.5 teaspoon
10
Pour the egg mixture over the meat.
11
Add onion.
- Onion: 4 pieces
12
Cut the eggplant into large pieces.
- Eggplant: 1 piece
13
Send to the other ingredients.
14
Peel the garlic.
- Garlic: 9 pieces
15
Wrap the garlic in foil.
- Garlic: 9 pieces
16
Then wrap it.
17
Mix the ingredients.
18
Send to the oven preheated to 200 degrees for 45 minutes. Cool the garlic after 25 minutes.
19
mix with garlic
